FarmFirst Welcomes New Faces

FarmFirst

Dairy Cooperative welcomes two new faces to its member services division as two long-time staff members look forward to retirement.

Barb Grzywinski joined the cooperative staff as a member services field representative on Jan. 30. She is based out of Fond du Lac and will be serving members throughout Central and Eastern Wisconsin. Barb worked previously as a dairy nutritionist for a feed mill based in Manitowoc, and has also worked for a short time as a herd manager. With a passion for dairy and agricultural literacy, Barb is involved in several county agricultural organizations including the Fond du Lac Agribusiness Council and is currently the chair for the Fond du Lac County Breakfast on the Farm.

“I am most excited to continue working with farmers – it’s the best part of my job to work with and support them with the cooperative’s programs and services,” she says. “Farmers have a great story to tell, and I want to help share that message with non-farm families how we are doing the best we can with our land and animals to ensure a highquality, healthy product.”

As Grzywinski joins the team, FarmFirst congratulates long-time staff member Dan Zeleske on his retirement. He began his career as a testverification field representative more than 36 years ago when he first joined the Milwaukee Cooperative Milk Producers. In 1986, he joined the Manitowoc Milk Producers Cooperative and then continued through the merger of the three cooperatives to form FarmFirst Dairy

Cooperative in 2013.

FarmFirst also welcomes Abby Walker, who joined the cooperative staff as a member services field representative on Feb. 14. She’ll be serving the southwest Wisconsin, Illinois, and eastern Iowa membership region. Headquartered out of Lancaster, Walker brings her experience of working in various roles on a dairy farm and the past four years of serving as an independent dairy nutritionist. She is also active as a member of the Grant County Dairy Promotion Committee.

“I am excited to work with dairy farmers and to play a bigger role in the industry. I truly love dairy and agriculture in general as it seems like this position is more than a job but a way of life, and everyone involved in dairy wants to see everyone succeed. Even though the industry is very large, it is like a tight-knit, small community,” she says.

As the staff member with the longest tenure of the cooperative team, Bob Hodgson celebrated his 38th year with the cooperative as he welcomes retirement. Bob began as a field representative in September of 1985 as a member of the Family Dairies USA team and has continued to serve dairy farmers and plant processors across Wisconsin, Iowa, Illinois and Indiana. He has seen the cooperative grow and evolve for nearly four decades. His career helped fuel his passion for high-quality cheese, and Bob and his wife Bev became known as ‘Cheese Bob and the Cheese Lady’ when visiting friends or family as they always brought cheese to share.

Chocolate Cherry Cookies

1¾ cups sugar

1 cup cocoa

2 cups self rising flour

4 eggs

1/2 cup canola oil

1 tablespoon vanilla

1/2 cup plain granulated sugar or red or green granulated sugar

48 maraschino cherries, drained, optional www.wipoultryegg.org

Combine sugar, cocoa and flour in a large bowl; stir to mix. Mix eggs, oil and vanilla in a separate small bowl and beat. Combine the liquid with the dry ingredients and beat until smooth. Cover bowl and place in refrigerator for several hours to chill. Shape dough into ¾-inch to 1-inch balls and roll in sugar to coat. Place 1-inch apart on cookie sheets. Bake cookies in a preheated 375F oven for 8-10 minutes or until cookies are set. If desired, place a cherry in the center of each cookie after removing from oven.

String Cheese

Stuffed Crust Pizza

1 pound (16 ounces) fresh or frozen pizza dough, thawed

10 pieces Mozzarella string cheese

1/2 cup pizza sauce

11/2 cups part-skim Mozzarella cheese, shredded

1/2 cups Provolone cheese, shredded

1/3 cup sliced pepperoni

1/3 cup sliced ripe olives

6 oz. fresh Mozzarella cheeseball, sliced Fresh basil leaves, cut into thin strips www.wisconsincheese.com

Heat oven to 450°F. Roll out and stretch pizza dough on a lightly floured surface to a 17x12-inch rectangle. Transfer dough to a greased 15x10-inch baking pan; let excess dough hang over edges of pan. Place string cheese around edges of pan. Fold dough over cheese; press to seal. Spread pizza sauce on dough. Sprinkle with Mozzarella and Provolone. Top with pepperoni, olives and fresh Mozzarella. Bake for 15-17 minutes or until crust is golden brown and cheese is bubbly. Top with basil. Cool slightly before serving.

Fontina and Herb Crescent Rolls

1 tablespoon minced fresh oregano

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme

1 tube (8 ounces) refrigerated crescent rolls

1/2 cup Fontina cheese, finely shredded

1 large egg, lightly beaten www.wisconsincheese.com

Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper. Combine the oregano, rosemary and thyme in a small bowl. Unroll crescent roll dough; separate into eight triangles. Top each with 1 tablespoon fontina and 1/2 teaspoon herbs. Roll up each from the wide end. Place rolls point side down 2 inches apart on prepared pan. Brush with egg wash. Sprinkle with remaining herbs. Bake for 12-14 minutes or until golden brown. Serve warm.